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Thread: Snappy Stuffed Tomatillos

  1. #1
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    May 2007
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    Snappy Stuffed Tomatillos

    20 tomatillos or cherry tomatoes (1-1/4 to 1-1/2 inches in diameter), see notes
    2/3 cup shredded cheddar cheese
    1/2 cup whole kernel corn
    2 3-oz packages cream cheese, softened
    2 green onions (with tops), sliced
    1 teaspoon ground red chilies
    additional ground red chilies
    Servings: 20
    1. Cut thin slice from stem ends of tomatillos. Remove pulp and seeds with melon baller or spoon. Mix Cheddar cheese, corn, cream cheese, onions and 1 teaspoon ground red chilies. Fill tomatillos with cheese mixture. Sprinkle with ground red chilies. Cover and refrigerate until serving time.

    2. Garnish with cilantro and green onions if desired. With more people discovering the zesty food of the Southwest every day, tomatillos are becoming popular throughout the country. These tangy fruits grow in papery husks that are easily peeled away, revealing the bright green, sticky skins.

    Notes: Tomatillos keep in the refrigerator as long as 2 or 3 weeks.
    Last edited by Cookie; February 13th, 2008 at 06:35 PM.

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